Grilled Veggie ‘Impasta’ Alfredo

3 star Avg. rating 3 from 5 votes.

Recipe Information

# of Servings: 4
Recipe Created By: So Delicious Dairy Free


1 1/4 cups So Delicious® Original Coconut Milk Beverage
2 heaping cups cauliflower florets (can include stems)
1 Tbsp coconut oil
2 Tbsp garlic, rough chopped
5 Tbsp nutritional yeast
1 Tbsp apple cider vinegar
1 1/2 Tbsp onion powder
1 Tbsp salt
2 tsp black pepper
4 cups carrots, squash, asparagus, peppers (fun variety of color)


Steam (or boil) cauliflower until just fork tender.

In a saute pan, over medium heat, add coconut oil, and saute garlic for one minute, then add cauliflower and saute for 2 more minutes, stirring or tossing frequently.

Add cauliflower, garlic and remaining ingredients (except for vegetables) to blender or food processor.

Blend until smooth sauce consistency is reached, and season to taste. Keep warm over heat in pot.

Very lightly oil (whole) vegetables, and grill until just marked, but still snappy.

Peel vegetables into long thin (1/2″ max) “pasta” or ribbons.

Ladle sauce onto plate or bowl, and place “pasta” on top.


Can be served with fresh basil chiffonade on top, as well as red pepper flakes and nutritional yeast to finish.

This recipe is shared courtesy of So Delicious Dairy Free.


Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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